More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
15 inspections
Routine
Sep 15, 2026
PASS
2 recorded violations
notedCode —Food source and labeling
Official wording
SHELLSTOCK IDENTIFICATION TAGS
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Sacramento County Environmental Management Department, Sep 15, 2026 · Original Source
Follow-Up
May 20, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, May 20, 2026 · Original Source
Routine
May 14, 2026
CLOSED
The health department recorded a closure at this inspection.
1 recorded violation
notedCode —Pests
Official wording
VERMIN AND ANIMAL CONTAMINATION
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Sacramento County Environmental Management Department, May 14, 2026 · Original Source
Routine
Apr 7, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official wording
WAREWASHING AND SANITIZING PROCEDURES, COOLING METHODS
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Sacramento County Environmental Management Department, Apr 7, 2026 · Original Source
Follow-Up
Jan 28, 2026
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Jan 28, 2026 · Original Source
Routine
Jan 27, 2026
CONDITIONAL PASS
1 recorded violation
notedCode —Handwashing
Official wording
HANDWASHING FACILITIES, HOT AND COLD HOLDING TEMPERATURES
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Sacramento County Environmental Management Department, Jan 27, 2026 · Original Source
Follow-Up
Sep 9, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Sep 9, 2025 · Original Source
Follow-Up
Sep 8, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
COOLING METHODS
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Sacramento County Environmental Management Department, Sep 8, 2025 · Original Source
Routine
Sep 5, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
WAREWASHING AND SANITIZING PROCEDURES, HOT AND COLD HOLDING TEMPERATURES, COOLING METHODS
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Sacramento County Environmental Management Department, Sep 5, 2025 · Original Source
Routine
May 15, 2025
NOT APPLICABLE
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, May 15, 2025 · Original Source
Follow-Up
Oct 21, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Oct 21, 2024 · Original Source
Follow-Up
Oct 18, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Cleaning and sanitizing
Official wording
WAREWASHING AND SANITIZING PROCEDURES
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Sacramento County Environmental Management Department, Oct 18, 2024 · Original Source
Routine
Oct 17, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official wording
WAREWASHING AND SANITIZING PROCEDURES [Corrected at time of Inspection], HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection]
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Sacramento County Environmental Management Department, Oct 17, 2024 · Original Source
Routine
May 16, 2024
PASS
1 recorded violation
notedCode —Food temperature
Official wording
HOT AND COLD HOLDING TEMPERATURES
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.